WINE SELECTION

WINES AGED IN ACACIA AND OAK BARRELS

The grapes for the production of wines of this series are processed by grape-stomping. Maceration of trampled grapes takes several hours to days. When done in large oak vats, maceration takes up to several months. In exceptional cases, whole grapes are pressed. Furthermore, the wines mature on coarse yeast in acacia and oak barrels (origin of wood in the Czech Republic - PLA White Carpathians, Hungary - Erdőbénye, Austria and France). No sulfur or other chemicals are added during the spontaneous fermentation and maturation of such wine. Just before bottling, the wines are either slightly clarified or bottled without preservatives or filtration. Wines of this series can be single-varietal or cuvée. We have also joined forces with local artists to create captivating labels inspired by local nature and the impressions of the wine.

AUTENTISTA19

Riesling, Müller Thurgau 2019

Dry white wine. Typical and clean taste of Riesling (75%) from terroir Načeratický kopec and Müller Thurgau (25%) from terroir Popice - Pod lesem. Very elegant, energic, fruits, flowers, crisp salty.

Matured in Moravian acacia and Hungary oak. No added yeast. No filtration, no clarification. Total sulfur 40mg/l. Made from vineyards near National park Podyjí in bio cultivation.

Alcohol: 12,5 % vol.

Buy only in AUTENTISTA wine & champagne bar in Prague.

Gentleman's choice

Chardonnay | Pinot Gris | Müller Thurgau

Dry white wine. Herbal, wild, energy, funky, orange.

White cuvée wine from Chardonnay (25%), Pinot Gris (25%) and Müller Thurgau (50%). Made from vineyards near the National Park Thaytal in bio cultivation. Pinot Gris was 14 days on the skins. No added yeast. Fermented and matured in Austrian acacia and French oak. No filtration, no clarification. Zero added sulfur. Label painted by Klaudie Švrčková.

Alcohol: 12,0 % obj

TRAMINER20

Gewürztraminer

Dry white wine, roses, elegant, honey, juicy. Very enjoyable and pleasing.

White wine from 100% Gewürtztraminer. Made from vineyard from Oblekovice - Načeratický kopec in bio cultivation. Maceration 24 hours on the skins. Fermented and matured in Hungary oak. No added yeast. No filtration, no clarification. Zero added sulfur.

Alcohol: 13,0 % vol.

VELTLINER20

Grüner Veltliner

Dry white wine from Grüner Veltliner (Havraníky - Staré vinice and Grüner Veltliner (Konice - Kraví hora). Made from vineyards near the National Park Thaytal in bio cultivation.

Maceration a few hours on the skins. Fermented and matured in Moravian and Hungary oak. No added yeast. No filtration, no clarification. Zero added sulfur.

Alcohol: 12,0 % vol.

On the market from 26.6.2021. 

Znojemský underground

Riesling | Grüner Veltliner | Grüner Veltliner 2020

Dry white wine from Riesling (Oblekovice - Načeratický kopec, 33%), Grüner Veltliner (Havraníky - Staré vinice, 33%) and Grüner Veltliner (Konice - Kraví hora, 33%). Made from vineyards near the National Park Thaytal in bio cultivation. Strong terroir, fresh, juicy, character. No added yeast. Fermented and matured in French oak and Moravian acacia. No filtration, no clarification. Zero added sulfur. Label painted by Tereza Lišková.

Alcohol: 12,0 % vol.

Buy only in Enotéka znojemských vín in Znojmo. 

Zweigeltrebe | Weinschnitt (sold out)

2020

Dry red wine. Light, drinkable, fruity, wild, terroir. Maceration 21 days on the skins. Matured in Moravian acacia and oaks. No added yeast. No filtration, no clarification. Zero added sulfur. Made from vineyard from Oblekovice - Načeratický kopec in bio cultivation.

Alcohol: 12,0 % vol.

QVEVRI AND AMPHORAE

We know from research that Georgia is considered to be the cradle of the early wine production. Wines called qvevri or kvevri were produced here in large amphorae as early as 6,000 years ago. The tradition of wine production by fermentation and maturation of trampled white and blue grapes in large clay vessels has been preserved to this day. The containers are buried underground and the largest ones can hold up to several thousand liters of mash (stomped grapes). In 2013, this method of production was included among the UNESCO heritage sites. The method of producing wines in kvevri vessels is called the Kakheti method - according to the Kakheti region of Georgia. We slightly adapted the production of these wines to the conditions of the Znojmo wine-growing sub-region. 

Fermentation and maturation of trampled grapes takes place in 250l containers for several months, buried underground. Fermentation takes place spontaneously without added yeast. The wines mature in containers without added sulfur. Just before bottling, they are either slightly clarified or bottled completely without preservatives or without filtration. For this series, I also produce wines in ceramic amphorae with a volume of 250L produced in a local Moravian ceramics factory.

Amphora Orange (sold out)

Grüner Veltliner 2019

Dry orange wine. Spices (mainly pepper), herbal, elegant, energic. Very dense full-bodied wine with smooth tannins. Typical taste of Veltliner from Znojmo wine region.

Maceration 6 months on the skins in moravian amphora and than matured in French oak. No added yeast. No filtration, no clarification. Zero added sulfur. Made from vineyard from Havraníky - Staré vinice in bio cultivation. 

Alcohol: 11,5 % vol.

DEKADENCE20

Amphora Red Field Blend

Dry red wine. Made from vineyard from Oblekovice - Načeratický kopec in bio cultivation. Made from Pinot Noir, Blaufränkisch, Saint Laurent, Moravian Muscat, Müller Thurgau and Riesling. 

Maceration 6 months on the skins in moravian amphora and than matured in French oak. No added yeast. No filtration, no clarification. Zero added sulfur. Flowery, fruity, herbal, elegant, energic. Very aromatic pleasing wine with smooth tannins. Label painted by Karel Halouzka.

Alcohol: 12,5 % vol.

On the market from 26.6.2021.

PÉTILLANT NATUREL

Pétillant Naturel (pét-nat for short) is synonymous with the old method of natural sparkling wine production, known as the ancestrale method. Similar types of wine were probably produced in ancient Rome and are written about by the Roman historian Titus Livius. The wines are fermented in barrels or other containers and fermented closed in bottles. Unlike the traditional champagne method of secondary fermentation, this process is a so-called primary fermentation. Both methods differ in the aroma and taste of the finished wine as well. Pét-nat sparkling wines often have strong primary grape tones, expect playful, romantic, aristocratic wines, but also powerful, decadent, punk or elemental wines. There is a strong reflection of the terroir of the vineyard.

I let the wines of this series ferment under the crown cap in sparkling wine bottles. They are different and surprising every year. The appearance of the labels and their theme arises spontaneously only once sampled. Grapes are macerated together with the leaves for several hours to days, spontaneously fermented in barrels, glass or stainless steel containers. The wines are further fermented in a bottle and can be distinguished by a fine sparkling character. The fine yeast in each bottle adds a very interesting taste. Due to the production technology and fermentation, each piece is unique as each bottle contains a slightly different amount of alcohol, residual sugar and effervesce. Bottled without added sulfur and without filtration.

Makes women happy | pétillant naturel (sold out)

Blaufränkisch | Pinot gris 2020 rosé

Dry rose wine. Similar to last vintage Makes women happy 2019 - fruity, light, juicy, very pleasing.

Petnat from Blaufränkisch (80%) and Pinot Gris (20%). Pinot Gris was 14 days on the skins. No added yeast. Fermented together. Zero added sulfur. No filtration, no clarification. Made from vineyards from Oblekovice - Načeratický kopec in bio cultivation.

Alcohol: 12,0 % vol.

Wild yeast | pétillant naturel (sold out)

Riesling | Welschriesling 2020

Dry gold-orange wine. Typical taste of Riesling from Znojmo region - white flowers, honey, elegant, crispy salty. Welschriesling makes wine rounded and pleasing. Very energic.

Petnat from Riesling (75%) and Welschriesling (25%). Part of this was 2 days on the skins. No added yeast. Fermented together. Zero added sulfur. No filtration, no clarification. Made from vineyards from Oblekovice - Načeratický kopec in bio cultivation. Label painted by Lucie Kyntlová.

Alcohol: 12,0 % vol.